Cooking, Cooling & Reheating Log

Why you need it

Cooking kills harmful bacteria only if the core gets hot enough, and slow cooling or poor reheating can undo that work.

Recording each stage helps you show that your safe methods for cooking, chilling and reheating are followed, as Safer Food, Better Business expects.

What it’s for

A weekly log that follows each batch through cooking, cooling and reheating, with the date, time and core temperature at each stage and space for problems and actions. It restates the targets: 75°C for 30 seconds, into the fridge within 90 minutes, rice within 1 hour, and 82°C for reheating in Scotland.

How to use it

1. Give each batch a clear name or reference so the log matches what is in the fridge.
2. Record the time cooking ends, the time cooling starts and the time the food goes into the fridge.
3. Write N/A for any stage a batch does not need.
4. If a target is missed, record what you did straight away, such as further cooking, faster cooling or throwing the food away.
5. File completed sheets with your food safety records and look over them each week for repeated problems.